Recipe by Bonnie G #2
Another King Arthur Flour Recipe that is based on an Asiago Ciabatta recipe. These rolls offer the taste and texture of traditional Italian bread, with a nice spongy nature. Prep time is active and does not include rising
- 1 1⁄2 cups unbleached all-purpose flour
- 1⁄4 cup white whole wheat flour
- 1 cup water
- 1⁄8 teaspoon instant yeast
- 2 1⁄2 cups unbleached all-purpose flour
- 1⁄2 cup water
- 2 teaspoons salt
- 1⁄2 teaspoon instant yeast
Directions See How It's Made
- Mix all ingredients until well blended.
- Cover bowl and let rest at room temperature for 12 to 20 hours, until very bubbly.
- Mis biga with remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed.
- Increase mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky.
- Add additional water or flour if necessary.
- Let dough rise in greased, covered bowl, for 1 to 2 hours, until very puffy.
- Turn dough out onto well floured surface, and shape it into a 6"x12" square.
- Using a bench knife or pizza wheel, cut out eight 3" square rolls.
- Place rolls, floured side up onto parchment paper.
- Cover rolls and allow to rise for 45 minutes or until puffy.
- Place a baking stone in the top third of oven, and preheat oven to 450.
- Bake the rolls for 13 to 15 minutes, until they are golden brown.
- Remove from oven and cool on rack.